Just when you’re wondering what you should do with the left-over chowder… This is so good, and there’s a childish part of me that loves it all the more because it’s served in a bread bowl. Not into carbs? Look away now! Or serve in a regular bowl, but you’ll be missing out.
Ingredients
- 4 small round crusty bread rolls
- glug of olive oil
- 6¼ oz (180 g) smoked lardons
- 2 corn cobs
- knob of butter
- 2 tablespoons plain (all-purpose) flour
- 17 fl oz 2 cups (500 ml) milk
- 17 fl oz 2 cups (500 ml) fish stock
- 1 cup (250 ml) left-over smoked haddock chowder or 1 un-dyed smoked haddock fillet, pin-boned and skin removed, chopped into chunks
- small handful of roughly chopped parsley
How to Make It
- Preheat the oven to 180°C (350°F/gas mark 4).
- Slice off the tops of your bread rolls, so you have lids for your soup bowls. Hollow out the insides (you can add the bread to the soup if you like, or roast chunks of it to make croutons), then drizzle olive oil into the hollowed out rolls and roast in the oven for 6–8 minutes this will stop your bread bowl from leaking.
- Fry the smoked lardons over high heat until golden and crisp. Using a sharp knife, carefully slice the corn kernels from the cobs and add to the pan with the lardons. Cook for a minute, then remove the lardons and corn from the pan and set aside. Reduce the heat to medium low and add a knob of butter to the pan. When the butter has melted, add the flour and a sprinkle of pepper and stir until it forms a paste. Gradually add the milk and fish stock, stirring constantly, until the soup is thick and smooth.
- Return the lardons and corn to the pan and simmer for a few minutes to re-heat, then add the left-over chowder and warm through. If you’re using smoked haddock rather than left-over chowder, add it the soup and simmer for 2–3 minutes, then remove from the heat and let the fish poach in the hot soup for a further 2–3 minutes.
- Taste for seasoning and adjust accordingly. Sprinkle with parsley and pour into the bread bowls.
